HONEY CINNAMON ROASTED ALMONDS
Honey and cinnamon roasted almonds are an easy healthy snack to make from plain almonds. Top them on salads, cheese balls, or eat them on their own!
Provided by Kelly @ trial and eater
Categories 30 minutes or less
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a small bowl, add all ingredients and stir together until almonds are coated.
- Spread evenly on baking sheet so almonds are in one layer and not on top of each other.
- Bake at 350°F for 10-12 minutes, until almonds are toasted and fragrant.
- Let cool slightly and serve or store in container with lid in the fridge for up to 3-5 days.
HONEY CINNAMON ROASTED ALMONDS
Provided by Yummy Addiction
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and line a baking sheet lined with parchment paper or a Silpat. Roast the almonds for 10 minutes (stirring them once or twice while they are roasting so they don't burn), until richly browned. Let cool completely.
- In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- Add honey, water, oil and vanilla to a saucepan and boil over medium-high heat, whisking constantly. Add almonds and stir constantly until the nuts have absorbed most of the liquid, about 3 minutes. Add 1 1/2 tablespoons of sugar mixture and stir until sugar has caramelized, about 1-2 minutes. Remove from heat.
- Immediately transfer almonds to the large bowl and sprinkle the remaining sugar mixture over the nuts. Toss to coat evenly. Spread the almonds in a single layer on parchment paper or a Silpat lined baking sheet and let them cool completely and the coating harden. If the almonds will stick to each other, place them in an airtight container or plastic bag and give it a shake.
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
CINNAMON AND HONEY ALMONDS
Make and share this Cinnamon and Honey Almonds recipe from Food.com.
Provided by Boomette
Categories Fruit
Time 26m
Yield 2 cup, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted. Add cinnamon and almonds and mix well to coat them. Spread almonds on a baking sheet with greased parchment paper.
- Bake in a preheated oven of 350 F for about 15 minutes or until almonds are golden (shake one time). Put the baking sheet on a grill and shake the almonds. Let cool completely (the mixture will get hard). Broke the almond mixture in pieces and put in a bowl. Add salt and mix.
CINNAMON-ROASTED ALMONDS
Here is an easy snack idea to serve at any holiday party.
Provided by BJ
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
- Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 13.3 g, Fat 18 g, Fiber 4.2 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 40.2 mg, Sugar 8 g
MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS
Make and share this Moroccan Chicken With Prunes, Honey and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
- Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
- Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
- Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 332.2, Fat 12.4, SaturatedFat 1.8, Cholesterol 68.1, Sodium 266.9, Carbohydrate 39.9, Fiber 4.3, Sugar 27.2, Protein 19.1
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HONEY ALMOND CHICKEN {AUTHENTIC FRENCH RECIPE}
From livelikeyouarerich.com
Cuisine FrenchCategory DinnerServings 1Total Time 1 hr 10 mins
- Soak almonds in water in a separate bowl (the longer they soak the better). If you can soak them overnight or hours early that is the best thing to do. If not, don’t worry (I’ve made it multiple times when I wasn’t able to soak them). Despite not soaking the almonds early, they will still be soft, just not as soft as I and others I’ve served it to prefer.
- In a large pot add the chicken (cut into 1 inch pieces), oil, salt, pepper, and shallots (peeled and cut into medium sized pieces).
- Cook on medium heat until chicken is white through. Add water (enough to cover the chicken plus a little more for evaporation). Add bullion cubes, cinnamon, honey, and almonds and stir well. Continue cooking on medium heat, cover pot with lid, and wait for one hour (stirring a little here and there).
MOROCCAN CHICKEN RECIPE WITH ALMONDS AND HONEY
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Estimated Reading Time 3 mins
- Brown the chicken in oil and place it in a large baking dish. Meanwhile, lightly sauté the onion and garlic. Spoon this mixture over the chicken.
- Combine the salsa, water, currants, honey, cumin and cinnamon and pour it over the chicken. Cover the baking dish and bake in preheated 325ºF oven for 45 minutes to 1 hour.
CHICKEN WITH ALMONDS AND HONEY RECIPE - NADIA RODEN | …
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4/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 350°. Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 30 minutes.
- Stir the cinnamon and ginger into the onions, then add the chicken pieces, stirring to coat with the flavorings. Add the water, lemon juice and saffron and season with salt and pepper. Bring to a boil, cover and simmer, moving the chicken pieces around for even cooking until the breasts are just done, about 25 minutes. Transfer the breasts to a cutting board and cut them in half crosswise, then transfer them to a platter and cover with foil. Continue cooking the drumsticks and thighs until done, about 5 minutes longer. Transfer to the platter. Boil the cooking liquid over high heat until reduced to about 3 cups, about 35 minutes.
- In a food processor, pulse the almonds until coarsely chopped. Transfer to a bowl and stir in the honey and rose water.
- Remove the skin from the chicken and transfer to a large, shallow baking dish. Pour the reduced sauce over the chicken and spread with the almond paste. Bake for about 20 minutes, or until the topping is browned. Serve hot.
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